Description
This vegan pumpkin cake is a moist, flavorful celebration of autumn spices and pumpkin goodness, layered with a luscious pumpkin cream cheese frosting and filled with a biscoff cookie and pumpkin butter filling. Perfect for fall gatherings and vegan celebrations, this cake combines classic pumpkin spice with vegan ingredients like soy milk and plant-based butter and cream cheese to create a rich, dairy-free dessert that everyone can enjoy.
Ingredients
Scale
Dry Ingredients
- 360 g all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice mix
- ½ teaspoon sea salt
Wet Ingredients
- 300 ml soy milk
- 3 teaspoons apple cider vinegar
- 300 g canned pumpkin puree (not pumpkin pie filling)
- 150 g granulated sugar
- 150 g light brown sugar
- 120 ml olive oil
- 1 tablespoon vanilla extract
Frosting
- 200 g vegan butter (room temperature)
- 200 g vegan cream cheese (room temperature)
- 100 g homemade pumpkin butter
- 60 g powdered sugar
Pumpkin Truffles & Filling
- 200 g biscoff cookies
- 120 g homemade pumpkin butter
- 200 g biscoff spread
Instructions
- Read Through Ingredients and Instructions: Thoroughly read all ingredients and steps before starting. Note that homemade pumpkin butter is used for frosting and truffles, which can be prepared in advance.
- Prepare Oven and Pans: Preheat oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease two 8-inch or three 6-inch cake tins, line bases with parchment circles, and sides with parchment strips.
- Mix Dry Ingredients: Sift together flour, baking powder, baking soda, pumpkin spice, and sea salt into a bowl; stir well and set aside.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a jug and let it sit for a few minutes to curdle.
- Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, olive oil, and vanilla extract. Add the vegan buttermilk and whisk again until smooth.
- Make Cake Batter: Gradually add the dry ingredients to the wet mixture in two parts, gently folding between additions to avoid overmixing. The batter should be combined but not overworked.
- Bake the Cake Layers: Divide the batter evenly into prepared pans. Bake 8-inch pans for 35-40 minutes or 6-inch pans for 25-30 minutes. Test for doneness by inserting a skewer; it should come out mostly clean with a few crumbs. If wet batter remains, bake an additional 5 minutes as needed.
- Cool the Cakes: Let cakes cool in the tins for 15 minutes before turning out onto wire racks. Once cool, carefully remove parchment from the bases.
- Make Frosting: Using a stand mixer or hand whisk, beat vegan butter and cream cheese until light and fluffy. Gradually add homemade pumpkin butter, whisking to incorporate, then slowly add powdered sugar and whisk until smooth and combined.
- Prepare Pumpkin Truffles: Pulverize biscoff cookies in a food processor until finely ground. Add pumpkin butter and blitz until a dough forms. Divide into 15 equal portions and shape into balls. Use a toothpick to score lines on the sides to mimic pumpkin ridges, then top each with a halved pecan half.
- Assemble the Cake: Place one cooled cake layer on a turntable or serving plate. Pipe a ring of frosting around the edge to create a dam to hold filling.
- Add Biscoff Filling: Whisk biscoff spread with an electric mixer until fluffy. Pipe filling inside the frosting dam and smooth the surface with a spatula.
- Layer and Frost Cake: Place the next cake layer on top. Use remaining frosting to coat the top and sides of the assembled cake. Smooth the surfaces using a cake scraper.
- Decorate with Pumpkin Truffles: Arrange the prepared pumpkin truffles on top of the cake for garnish and festive presentation.
Notes
- Homemade pumpkin butter can be made several days ahead to save time.
- Ensure to use canned pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- The cake tins must be lined with parchment paper for easy removal.
- Vegan buttermilk (soy milk plus apple cider vinegar) replaces traditional buttermilk in this recipe.
- Use room temperature vegan butter and cream cheese for smooth frosting.
- Be careful not to overmix the batter to keep the cake tender.
- Use a fan-forced oven for even baking; adjust times slightly if using conventional oven.
- The pumpkin spice mix can be adjusted to personal taste or made by combining cinnamon, nutmeg, ginger, and cloves.
